Eggplant Pancake Soup recipe - ingredients, nutrition and when to eat it
A warm soup made by simmering eggplant pancakes in anchovy broth and adding beaten egg.
A warm soup made by simmering eggplant pancakes in anchovy broth and adding beaten egg. It’s a good way to use leftover eggplant pancakes after a holiday, or a comforting choice when you’re craving a light broth for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 612.5g serving): 224 kcal · protein 14.5g · carbohydrate 18.5g · fat 9.8g · sodium 690.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the eggplant pancakes about 5 mm thick, as thicker pieces can fall apart in the broth.
Tips: Stir gently after adding the beaten egg, since vigorous stirring can make the broth cloudy.
Tips: Anchovies can become bitter if simmered too long, so remove them within 8 minutes.
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Ingredients (1 serving)
- Eggplant — 120 g
- Egg — 1 pc
- Dried anchovies — 8 g
- All-purpose flour — 1.5 Tbsp
- Cooking oil — 1 tsp
- Water — 400 ml
- Green onion — 10 g
- Garlic — 1 pc
- Salt — 0.3 tsp